{"product_id":"all-about-braising-the-art-of-uncomplicated-cooking","title":"All about Braising: The Art of Uncomplicated Cooking","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes bibliographical references and index.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tFilled with friendly advice, inspired insights, and great recipes, it will make you a better cook.--Judy Rodgers, author of The Zuni Café Cookbook\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tWinner of the James Beard Foundation Book Award \n\u003cbr\u003e\n\u003cbr\u003e From the perfect pot roast to the fragrant complexity of braised endive, there's no food more satisfying than a well-braised dish.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe clearest directions I've ever read thread the way with ease to perfect braises, the most succulent of dishes.--Deborah Madison\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tStevens's book smashes the braising barrier and proves that she is a gifted technician as well as world-class teacher.--Alton Brown\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tThe definitive guide to those incomparable one-pot dishes that combine complex sauces with meltingly tender meats and poultry...I know that \n\u003cem\u003eAll About Braising\u003c\/em\u003e will become a treasure in my own kitchen.--Anne Willan, founder, Ecole de Cuisine La Varenne\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eThe art of braising comes down to us from the earliest days of cooking, when ingredients were enclosed in a heavy pot and buried in the hot embers of a dying fire until tender and bathed in a deliciously concentrated sauce. Today, braising remains as popular and as uncomplicated as ever. Molly Stevens's \u003cem\u003eAll About Braising\u003c\/em\u003e is a comprehensive guide to this versatile way of cooking, written to instruct a cook at any level. Everything you need to know is here, including: \u003c\/p\u003e\n\u003cp\u003e- a thorough explanation of the principles of good braising with helpful advice on the best cuts of meat, the right choice of fish and vegetables, and the right pots\u003cbr\u003e - 125 reliable, easy-to-follow recipes for meat, poultry, seafood, and vegetables, ranging from quick-braised weeknight dishes to slow-cooked weekend braises\u003cbr\u003e - planning tips to highlight the fact that braised foods taste just as good, if not even better, as leftovers\u003cbr\u003e - a variety of enlightened wine suggestions for any size pocketbook with each recipe.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 06\/07\/2004 pg. 48 (EAN 9780393052305, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eNew York Times\u003c\/span\u003e 12\/05\/2004 pg. 35 (EAN 9780393052305, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780393052305, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eStevens, Molly\u003cbr\u003e\n\u003cstrong\u003eMolly Stevens\u003c\/strong\u003e is a cooking instructor, writer, and recipe developer. Her cookbooks include \n\u003cem\u003eAll About Dinner\u003c\/em\u003e as well as the James Beard and IACP cookbook award winners \n\u003cem\u003eAll About Braising\u003c\/em\u003e and \n\u003cem\u003eAll About Roasting\u003c\/em\u003e. She has been named Cooking Teacher of the Year by both \n\u003cem\u003eBon Appétit\u003c\/em\u003e and IACP. Her recipes and articles have appeared regularly in \n\u003cem\u003eBon Appétit\u003c\/em\u003e, \n\u003cem\u003eFine Cooking\u003c\/em\u003e, \n\u003cem\u003eEating Well\u003c\/em\u003e, and other national publications. She lives near Burlington, Vermont.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Stevens, Molly\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e W. W. Norton \u0026amp; Company\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2004-10-17\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Methods|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Braising (Cookery)\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.75 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780393052305\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780393052305\u003c\/p\u003e","brand":"W. W. Norton \u0026 Company","offers":[{"title":"Default Title","offer_id":51154493997334,"sku":"SP-9780393052305","price":47.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780393052305_spiral.png?v=1774947251","url":"https:\/\/lusper.myshopify.com\/products\/all-about-braising-the-art-of-uncomplicated-cooking","provider":"Lusperbooks","version":"1.0","type":"link"}